Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Beh خورش به

Autumn stew with quince, yellow split peas and dried plums, sweet-sour and fragrant.

⏱ 150 min

Ingredients

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  • 300 g lamb or beef (stewing cubes)
  • 1½ onions
  • ¾ tsp turmeric
  • 60 g yellow split peas
  • 1½ quinces
  • 6 dried plums (aloo bokhara)
  • ¾ tbsp sugar
  • 1½ tbsp lemon juice
  • ¾ tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 4½ tbsp oil
  • salt (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
  2. Add the soaked split peas to the meat and simmer for 30 minutes.
  3. Wash and core the quinces, cut into wedges and fry golden in the remaining oil.
  4. Add the quinces, plums, sugar, lemon juice and saffron and cook for 30 minutes until the quinces are soft. Serve with rice.